Carmela Soprano's Green Bean, Potato and Red Onion Salad

Did you get compliments for making Carmela Soprano's Cream Puffs?

Did folks say "Oh, you shouldn't have?"

Good.

A little guilt, when your guest or the family has it, is a good thing.

Okay... speaking of guilt, it is still Lent and we should eat simply.

In the Welcome to the Family chapter of Carmela's Entertaining with The Sopranos, Carmela throws together a Green Bean, Potato and Red Onion Salad. 

Now this is the chapter with recipes Carm prepares for family gatherings.

Important gatherings.

Baptisms, Communions, and Confirmations.

Once in a lifetime occasions.

Sometimes I just don't know what that girl is thinking.

Well, maybe she made this for the dieters in the family.

Like Janice.

Yeah, right.

This recipe uses some of those capers you bought back in November 

for Carmela's sea bass recipe.

And you could serve it with a tin of tuna for some protein.

Let's live off that hump.  

                        Green Bean, Potato and Red Onion Salad

                       

Serves 4 to 6

Steam until tender

1 1/2 pounds fresh green beans, trimmed, cut (or buy frozen) 

Place on a large serving platter

----

Put in a medium saucepan

4 to 6 medium Yukon gold or red-skin potatoes

             Peeled, if you want, and cut into cubes.

add 

cold water to cover

salt to taste

Cover and bring to a simmer over medium heat.

Cook until the potatoes are tender.

Drain and let cool slightly.

----

In a large bowl, whisk together

1/2 Cup extra virgin olive oil

3 to 4 Tablespoons red wine vinegar

salt & black pepper to taste

Stir in 

2 Tablespoons capers, rinsed and drained.

Add

1 medium red onion, thinly sliced

the cooked beans and potatoes

Toss well.

Serve at room temperature.

Okay...  

At this rate you should have an empty shelf or two in a few months.

It took a while to build that hump.

It'll take a while to eat it all.

Would I make Green Bean, Potato and Red Onion Salad again?

Sure.

And I'd add a tin of tuna... or two.

Another recipe down.  Twenty-five more to go.